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Hickory’s Beet and Goat Cheese Salad by Chef Kent Rathbun


Ingredients

FOR THE DRESSING

  • ½ cup buttermilk
  • ½ cup sour cream
  • 1 each lemon, juiced and zested
  • 2 teaspoons cracked black pepper

FOR THE BEET OIL

  • 2 ounces red beets, peeled
  • 4 ounces olive oil
  • 1 teaspoon kosher salt

FOR THE BASIL OIL

  • 8 each basil leaves
  • 8 each spinach leaves, washed
  • 4 ounces olive oil
  • 1 teaspoon kosher salt

FOR THE SALAD

  • 4 pounds assorted baby beets, washed, roasted,
  • peeled and quartered
  • 4 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 6 ounces lemon buttermilk dressing , see recipe
  • 12 ounces creamy goat cheese, crumbled
  • 2 tablespoons purple micro basil,
  • 4 ounces watercress, washed and dried
  • 2 ounces beet oil, see recipe
  • 2 ounces basil oil, see recipe

Instructions

FOR THE DRESSING:

  1. In a mixing bowl mix buttermilk, sour cream, lemon juice, lemon zest and cracked black pepper. Set aside.

FOR THE BEET OIL:

  1. In a blender, blend together beets, olive oil and kosher salt until smooth. Store in squeeze bottle.

FOR THE BASIL OIL:

  1. In a blender, blend together basil leaves, spinach leaves, olive oil and kosher salt until smooth.

FOR THE SALAD:

  1. In a mixing bowl mix assorted beets with olive oil and kosher salt and set aside.
  2. Arrange the beets evenly on 8 salad plates. Using a spoon, drizzle the buttermilk dressing over the beets and around the plate.
  3. Cut 1 1 1/2 ounce wheel of the herbed goat cheese log. Place in the center of the plate and garnish with purple micro basil.
  4. In a small mixing bowl dress the watercress with a small amount of beet oil and basil oil.
  5. Sprinkle the top of the salad with the watercress.
  6. Finish the salad by garnishing the plates with small drops of beet and basil oil around the salad on the plate.
  7. Serve.